Planning and Control for Food and Beverage Operations 7th edition, by Jack D. Ninemeier introduces probably the most up-to-date management processes used to reduce prices in food and beverage operations worldwide. On this book, descriptions of most manually-based management procedures have been changed with examples utilizing technology.
This book explores how planning and control functions can help operations work more effectively, compete for market share, and supply value to guests. Each chapter additionally consists of many Web-based references to illustrate the ideas discussed in the book. It explains how a system of meals service control points helps managers carry out vital features on each day basis.
Creator covers the rules and procedures involved in an effective food and beverage management system, together with standards dedication, the working price range, price-volume-profit analysis, earnings and value management, menu pricing, theft prevention, labor price control, and computer applications.
By studying Planning and Control for Food and Beverage Operations 7th edition, readers will know methods to determine variations and similarities between business and noncommercial meals service operations, distinguish income facilities from support facilities in hospitality organizations, explain how management procedures assist managers assess operational results, determine customary yields for food products and calculate customary portion costs and commonplace dinner prices for food items on the premise of normal recipes and standard portion sizes.
This book also offers complete guidelines to establish factors that meals and beverage managers should assess when buying meals merchandise, calculate a listing turnover fee, distinguish a physical stock system from a perpetual inventory system, identify and describe automated know-how purposes designed for inventory management, analyze traits to estimate meals production necessities and describe the significance and performance of food production planning.
Planning and Control for Food and Beverage Operations [Paperback]
Jack D. Ninemeier and PhD
Educational Institute of the American Hotel Motel Assoc; 7 edition
484 pages
or
Download Planning and Control for Food and Beverage Operations PDF Ebook
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